Remove all feathers, then light the gas-burner and re-
move the hairs and down. Have the butcher to remove
the tendons in the leg before removing the feet, as this
makes the leg much more eatable and tender. Make
an incision below the breastbone that will admit the
hand. With the hands remove the entrails, gizzard,
heart and liver, using care not to break the gall-bag
that lies close to the liver under the right lobe. A very
little bile from the gall-bag will make the chicken very
bitter. Lying close to the ribs is a soft, spongy matter
pink in color. This is the lungs, and every particle of it
wants to be removed, also the kidneys, lying near the
end of the backbone. Put the fingers in close to the
neck, and withdraw the windpipe and crop. Cut the
neck off close to the body. Tf the chicken is to be
122 SCIENTIFIC COOKING.
roasted, leave the skin long enough to double over the
neck and make fast to the back. Remove the oil-bag,
and wash the fowl by allowing the water to run through
it. Wipe thoroughly inside and out, and see that every-
thing has been removed.
Fowl to be Cut Up.
Take care to pick out all feathers with point of small
knife. Singe over gas flames, take off oil-bag, draw
everything from inside and remove crop, windpipe, etc.
"Wash under faucet by letting the water run on it. Wipe
dry, and cut up by first taking off wings, legs and sec-
ond joint together, and separating if desired. Next cut
off the white meat, split through the center and make
two pieces, or, if a fricassee is to be made, leave it in
one piece. Wipe all the pieces with wet cheesecloth, but
the back and giblets want a thorough washing.
To Stuff Poultry.
After the fowl has been thoroughly prepared, you
put in the stuffing hy the spoonful, first at the opening
at the neck, using care to fill it only full enough to look
plump after the stuffing is heated. Put the remainder
of the stuffing in the body, and, if not too full, you can
fasten with a skewer; in case it is full, you had best
sew with coarse thread.
To Truss Fowl.
Press the thigh close to the body and hold in posi-
tion by inserting a steel skewer under the middle joint,
running it entirely through the body, coming out under
the middle joint on opposite side. Fasten legs together
at the end, and with a strong cord tie them to the tip
of the tail. Press wings close to the bodv, and secure
POULTRY AND GAME. 123
to position with the second skewer, which you pass
through wing', body and wing- on the opposite side.
Draw neck skin back nicely, and fasten to position with
thread and needle or with small wooden skewer. Cross
string- attached to tail and draw round the end of lower
skewer, then cross again and place round the upper
skewer. Fasten in knot and cut off ends. Season out-
side with salt and pepper, and spread with soft butter
and place in roasting-pan.
To Bone a Chicken. ✪ Broiled Chicken
Page 57 · 1 recipe record on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove all feathers, then light the gas-burner and remove the hairs and down. Have the butcher to remove the tendons in the leg before removing the feet, as this makes the leg much more eatable and tender. Make an incision below the breastbone that will admit the hand. With the hands remove the entrails, gizzard, heart and liver, using care not to break the gall-bag that lies close to the liver under the right lobe. A very little bile from the gall-bag will make the chicken very bitter. Lying close to the ribs is a soft, spongy matter pink in color. This is the lungs, and every particle of it wants to be removed, also the kidneys, lying near the end of the backbone. Put the fingers in close to the neck, and withdraw the windpipe and crop. Cut the neck off close to the body. If the chicken is to be
roasted, leave the skin long enough to double over the neck and make fast to the back. Remove the oil-bag, and wash the fowl by allowing the water to run through it. Wipe thoroughly inside and out, and see that everything has been removed.
Fowl to be Cut Up.
Take care to pick out all feathers with point of small knife. Singe over gas flames, take off oil-bag, draw everything from inside and remove crop, windpipe, etc. "Wash under faucet by letting the water run on it. Wipe dry, and cut up by first taking off wings, legs and second joint together, and separating if desired. Next cut off the white meat, split through the center and make two pieces, or, if a fricassee is to be made, leave it in one piece. Wipe all the pieces with wet cheesecloth, but the back and giblets want a thorough washing.
To Stuff Poultry.
After the fowl has been thoroughly prepared, you put in the stuffing hy the spoonful, first at the opening at the neck, using care to fill it only full enough to look plump after the stuffing is heated. Put the remainder of the stuffing in the body, and, if not too full, you can fasten with a skewer; in case it is full, you had best sew with coarse thread.
To Truss Fowl.
Press the thigh close to the body and hold in position by inserting a steel skewer under the middle joint, running it entirely through the body, coming out under the middle joint on opposite side. Fasten legs together at the end, and with a strong cord tie them to the tip of the tail. Press wings close to the bodv, and secure
to position with the second skewer, which you pass through wing, body and wing on the opposite side. Draw neck skin back nicely, and fasten to position with thread and needle or with small wooden skewer. Cross string attached to tail and draw round the end of lower skewer, then cross again and place round the upper skewer. Fasten in knot and cut off ends. Season outside with salt and pepper, and spread with soft butter and place in roasting-pan.
To Bone a Chicken.
Records on this page
Broiled Chicken